In a mixing bowl, combine the bread flour and salt. In a separate bowl, mix the water and sourdough starter until well combined.

Pour the wet mixture into the dry ingredients and mix until a shaggy dough forms.

Add the chopped dill pickles and dill weed, kneading until evenly distributed.

Cover the bowl with a damp cloth and let it rest at room temperature for 4-6 hours, or until doubled in size.

Every hour, perform a stretch and fold to strengthen the dough.

Turn the dough onto a lightly floured surface and shape it into a round loaf.

Place the loaf in a proofing basket and cover it. Let it proof for 1-2 hours.

Preheat the oven to 450?F (230?C) with a dutch oven inside.

Carefully transfer the dough into the hot dutch oven, cover, and bake for 30 minutes.

Remove the lid and bake for an additional 15 minutes until golden brown.

Remove the bread from the oven and let it cool on a wire rack for at least 30 minutes before slicing.